Gluten-Free Chocolate Mint Sandwich Cookies

by theresa on July 23, 2011

Chocolate Mint Cookies

Just Like the Girl Scouts used to make!

The latest from the Martha Stewart cookie project. These sounded just too good not to try and it turns out, they are! They taste just like a gluten-free Girl Scout Thin Mint cookie.!!

Not Gluten Free? No problem! Just click here to see Martha’s version of this fabulous treat.

Special Note:
I don’t have a round cookie cutter, but a wine glass dusted with gluten-free flour works just fine!

Ingredients

Cookies
1 cup unsweetened cocoa powder
1/4 cup gluten-free all purpose baking flour
1/4 cup sweet rice flour
2 tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick of butter, softened
1/2 cup granulated sugar
1 large egg at room temperature

Ganache
1/4 cup heavy cream
6 ounces semisweet chocolate, chopped
1 teaspoon peppermint extract
1/4 cup powdered sugar

Glaze
6 ounces of semisweet chocolate, chopped

Ingredients

Step 1 – Whisk together cocoa powder, gluten-free flours, cornstarch, baking powder, xanthan gum, baking soda and salt. Set aside. Beat butter and sugar until light and fluffy. Add egg, and beat until well combined, scraping side and bottom of bowl. Add flour mixture and mix until just combined. Do not over-mix. Form dough into a disk and wrap with plastic wrap. Refrigerate until firm, about an hour.

Step 2 – Preheat oven to 350 degrees Fahrenheit. Roll out dough between two sheets of plastic wrap sprinkled with powder sugar to 1/8 inch thick. Cut out 2-inch circles and place on baking sheet 1/2 inch apart. Bake at 350 degrees for 10-12 minutes, rotating baking sheet about half way through. Remove from oven and cool slightly, then transfer to a wire rack to cool completely.

Step 3 –To make the ganache, heat heavy cream in a small saucepan over medium-high heat until just boiling, stirring constantly. Add chocolate and stir until chocolate is completely melted and sauce is smooth. Remove from heat and stir in peppermint extract. Add powdered sugar and stir until smooth and sugar is completely dissolved.

Step 4 – Spoon a small amount of ganache onto flat side of one cookie, spreading to coat. Add a second cookie, flat side down to sandwich the ganache in the center. Repeat with remaining cookies. Refrigerate until ganache is firm, about 10 minutes.

Step 5 – Melt chocolate in a microwave safe bowl for 1 minute at 50% power. Stir and microwave for another minute at 50% power. Dip one side of each cookie into melted chocolate, allowing extra to drip off into bowl. Refrigerate until chocolate is set, about 10 minutes.

Makes: Approximately 3 dozen sandwich cookies


 

 

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